The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-16-2009, 03:11 PM   #1
redbandit98
On the road to being a farker
 
Join Date: 09-30-09
Location: Fort Smith, AR
Default all I want for Christmas..

is for my Dang bone in chicek breast skins to be crispy. Seems like everytime I do some it comes out rubber. The chicken is awesome but I cant seem to crisp the skin. I cook it about 350 on the UDS but never am able to get it to crisp. Im thinking maybe I should flip them over right before they get to temp and crank the heat up to like 400 and cook them skin side down towards the fire? I always cook skin side up. I pat them dry with a paper towl after i brine them and put my rub on under the skin. I dont know what im doing wrong, pi$$es me off everytime.

matt
redbandit98 is offline   Reply With Quote


Old 12-16-2009, 03:20 PM   #2
Markbb
is Blowin Smoke!
 
Join Date: 10-17-06
Location: Oklahoma
Default

Use some type of fat to get your crispyness such as butter or olive oil or bacon fat....rub the skin down with this...
Markbb is offline   Reply With Quote


Old 12-16-2009, 03:51 PM   #3
HumboldtSmokeBBQ
is one Smokin' Farker
 
Join Date: 08-06-09
Location: Occupied State of Jefferson
Default

for my drumsticks, I use a holder, and they are almost deep fry crispy, maybe that is just drumstick skin though? never did too much skin on breast.
__________________
Custom Built Santa Maria Grill...and a faithful UDS
HumboldtSmokeBBQ is offline   Reply With Quote


Old 12-16-2009, 05:06 PM   #4
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I coat with a little oil and cook at 400F. I will face the skin to the coals for a few minutes if I think it needs some more crisping.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Christmas Eve and Christmas Day PRON jasonjax Q-talk 1 12-25-2011 11:29 AM
Christmas Que Big Jim BBQ Q-talk 10 12-20-2010 11:07 AM
Look What I got for Christmas !! Spydermike72 Q-talk 31 01-02-2008 05:55 PM
Christmas Que Bigmista Q-talk 36 12-29-2004 05:54 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:06 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts